Apricot Souffle

Ingredients

• one dozen large ripe apricots
• three table-spoonfuls of sifted sugar
• three of water
• three table-spoonfuls of ground rice or flour
• a piece of butter the size of a walnut
• a breakfast-cupful of cream or new milk
• the yolks of six eggs
• the whites of the eggs beaten to a firm froth

Method

1. 1

   Pare, stone, and slice the apricots.

2. 2

   Place them in a saucepan with sugar and water.

3. 3

   Let them simmer until reduced to a pulp, then mix in ground rice, butter, and cream.

4. 4

   When boiling, pour out and add yolks of eggs.

5. 5

   Oil the soufflé tin, and at the last moment add beaten egg whites.

6. 6

   Bake in a quick oven and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 165. The excerpt below is the record exactly as published.

Apricot Souffle. — Pare, stone, and slice one dozen large ripe apricots. Place them in a saucepan with three table-spoonfuls of sifted J3ugar and three of water. Let them simmer gently tmtil reduced to a pulp, then mix in very smoothly three table-spoonfuls of ground rice ORNAMENTAL SOUil-Lli or flour, a piece of butter the size of a walnut, and a breakfast-cupful of cream or new milk. ^Vhen the liquid boils pour it out and add to it the yolks of six eggs. WeU oil the soufflc- PLAIN SOUFFL]£ DISH tin, and at the last moment add the whites of the eggs beaten to a firm froth

Cook this with the app: pantry check, scaling, and the assistant.